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When France was the only reference for chefs to learn, you could go everywhere in the world, and th
When France was the only reference for chefs to learn, you could go everywhere in the world, and th
When France was the only reference for chefs to learn, you could go everywhere in the world, and th
When France was the only reference for chefs to learn, you could go everywhere in the world, and th
When France was the only reference for chefs to learn, you could go everywhere in the world, and th
When France was the only reference for chefs to learn, you could go everywhere in the world, and th
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Daniel Boulud:
I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. werDaniel Boulud:
I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists andDaniel Boulud:
I think fine dining should be part of the community where it is, more than just for the people whoDaniel Boulud:
I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped mDaniel Boulud:
I've discovered the burger is a crazy thing in Vegas, but I was one of the early chefs to do a lotDaniel Boulud:
If you're in a major city, there's a 25-year cycle. In Vegas, it's probably 10 or 15 years, exceptDaniel Boulud:
I've always loved it in Las Vegas, and it is the only city in the world that brings so many differeDaniel Boulud:
In Singapore, there is this life and locals and restaurants and then big casinos and an array of chDaniel Boulud:
25 years ago, when I started in New York, I had the pleasure to cook for Andy Warhol. At the time,Daniel Boulud:
The problem is that there is many great chefs and many great cookbooks, but none of them work at ho